Print this Recipe
Italian Turkey & Ham Sub Sandwich
What you Need
- 1 1/4 lb.
- Sara Lee® Cajun Style Turkey, sliced
- 1/4 lb.
- Sara Lee® Brown Sugar Ham, sliced
- 8 strips
- applewood-smoked bacon, cooked
- 1/4 lb.
- mozzarella cheese
- 1/2 cup
- iceberg lettuce, shredded
- 1/2 cup
- red cabbage, thinly shredded
- 1/4 cup
- green onions, sliced
- 1/2 cup
- banana peppers, drained & sliced
- 2 tbsp.
- olive oil
- 1 tbsp.
- balsamic vinegar
- 1 tsp.
- red pepper flakes, crushed
- 1 loaf
- soft Italian bread (12")
- 2 tbsp.
- brown mustard
- 4 tbsp.
- mayonnaise
- 1 tsp.
- sea salt, to taste
- 1 tsp.
- cracked black pepper, to taste
collapseexpand
How to Make It
- STEP 1
- Place a pot of salted water on the stove and bring to a boil. Cook the macaroni according to the package instructions.
- STEP 2
- On the grill or in the oven, roast the poblano pepper until the skin blisters and chars. Place in a Ziploc bag to rest. Once cool to the touch, dice the pepper and remove the seeds and stem.
- STEP 3
- In a small pot, melt the butter on medium-low heat and add flour. Mix well and cook for 3-4 minutes.
- STEP 4
- Slowly, add the milk and whisk so that no lumps form.
- STEP 5
- Add salt, pepper and poblano pepper. Let cook for about 15 minutes, careful not to scorch the sauce.
- STEP 6
- Mix in the cheese and add the cooked pasta.
- STEP 7
- Fold the bologna into a muffin pan or ramekins.
- STEP 8
- Fill the bologna cup with the mac and cheese and bake for about 10 minutes at 350°.
- STEP 9
- Top with bread crumbs and parsley.
- STEP 10
- Let cool for 5-8 minutes to allow the cups to set.